• 0eb05c6db2a93922e6b127e2cc892745

Sabudana Khichdi

This Maharashtran breakfast dish of sabudana (sago) cooked with potatoes and crushed peanuts is traditionally prepared during fasts. If you haven't tried it you're missing out!

Prep
Cook
Serves 4people
Ingredients
1
cup sabudana (sago)
1/2
tsp sugar
2
green chillies chopped lengthways
1/2
cup peanuts crushed
1
potato boiled and peeled
1
tsp cumin seeds
pinch asafoetida
2
tbsp grated fresh coconut
1
tsp lemon juice
salt to taste
handful coriander leaves
4
curry leaves
Directions
1.
Wash the sabudana in water 2 -3 times. Then soak in water just enough to cover the top of the sabudana for 6 - 8 hrs before you make the khichdi. Every 2 - 3 hrs fluff with a fork. Repeat the process till you get perfectly soft centered pearly sabudana.
2.
Chop the potatoes into small cubes.
3.
Heat oil in a pan and add cumin seeds and asafoetida. When the cumin seeds crackle add the green chillies and curry leaves.
4.
Add the chopped potatoes and stir well. Let it cook till it is light brown on the outside. Add sabudana and mix gently. Let it cook for 10 - 15 mins stirring occasionally and scraping the sabudana layer from the bottom of the pan.
5.
When the grains become translucent and shiny the sabudana is ready.
6.
Now add crushed peanuts, sugar and salt. Stir and make sure everything is mixed well.
7.
Add the grated coconut and garnish with coriander leaves.
8.
Sprinkle some lemon juice over it and serve hot.

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